Ingredients

• 2 sweet potatoes, peeled and diced

• 1 can of chickpeas (400 g), drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 piece of ginger (approx. 2 cm), grated
• 1 can of chopped tomatoes (400 g)
• 1 can of coconut milk (400 ml)
• 1 tablespoon yellow curry paste
• 1 tablespoon olive oil
• 2 ML jamu:MAGIC (optional)
• salt and pepper
• Fresh coriander and half an avocado for garnish

Here's how it's done:

1. Heat olive oil in a large saucepan and fry onion, garlic and ginger.

2. Add sweet potatoes and fry briefly.
3. Mix the curry paste, chopped tomatoes and coconut milk well.
4. Bring everything to a boil and then simmer over medium heat until the sweet potatoes are tender.
5. Add chickpeas and simmer for another 5 minutes.
6. Finally, stir in 2 ml jamu:MAGIC.
7. Season with salt and pepper.
8. Pour into sealable containers and store in the refrigerator. Garnish with fresh coriander.

This recipe is nutritious, easy to prepare and reheats well, making it perfect for a healthy lunch at work.